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About This Item

 

Full Description

BS EN ISO 21415-2:2015 specifies a method for determining the content of wet gluten and the gluten index for wheat flours (Triticum aestivum L. and Triticum durum Desf.) by mechanical means. This method is directly applicable to flours. It also applies to common and durum wheat after grinding, if their particular size distribution meets the specification given in Table B.1.


Cross References:
ISO 5725-1:1994
ISO 5725-2
ISO 5725-6
ISO 21415-1
ISO 24333
ICC Standard No. 137/1:1994
ICC Standard No. 155:1994


All current amendments available at time of purchase are included with the purchase of this document.
 

Document History

  1. BS EN ISO 21415-2:2015

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    Wheat and wheat flour. Gluten content-Determination of wet gluten and gluten index by mechanical means

    • Most Recent
  2. BS EN ISO 21415-2:2008


    Wheat and wheat flour. Gluten content-Determination of wet gluten by mechanical means

    • Historical Version
  3. BS 4317-25:1990


    Methods of test for cereals and pulses-Determination of wet gluten content in wheat flour by mechanical means

    • Historical Version
  4. BS 4317-12:1980


    Methods of test for cereals and pulses-Determination of wet gluten in wheat flour

    • Historical Version